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Creamy Mushroom and Leek Bake

A delicious oven-baked dish combining leeks, mushrooms, and penne pasta in a creamy sauce, perfect for dinner.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 2 pieces Sliced leeks, white and light-green parts only, rinsed
  • 8 oz Mushrooms, sliced
  • 12 oz Penne pasta, dry Cook until 1–2 minutes short of package cooking time
  • 1.5 cups Heavy cream
  • 1.5 cups Gruyere cheese, shredded or thinly sliced Reserve some for topping
  • 0.5 cups Parmesan cheese, grated Reserve some for topping
  • 3 cloves Garlic, minced
  • 3 tablespoons Butter
  • Salt, to taste after adding sauces and cheese

Instructions

Preparation

  • Preheat your oven to 375°F.
  • In a skillet, melt some butter and sauté the leeks and mushrooms until they are nice and soft.
  • Combine the sautéed leeks and mushrooms with the cooked penne, heavy cream, and minced garlic.
  • Transfer the mixture to a baking dish and generously top it with shredded gruyere and parmesan cheese.
  • Bake in the preheated oven until the top is golden and bubbly, beginning to check after 20-30 minutes.
  • If the topping browns too quickly, cover loosely with foil.
  • Rest for 5 minutes before serving.

Notes

Warm dairy gently and stir until smooth. Keep pasta a little firm before baking and reserve some cheese for topping. Properly cook watery vegetables to avoid a watery casserole.